Cornbread with Honey Butter from Yardbird features moist, golden cornbread made with fresh corn kernels and buttermilk, served warm with a generous spread of sweet, creamy honey butter that melts perfectly, offering a delightful combination of fluffy texture and rich sweetness.
Equipments
- Mixing bowls
- Whisk
- Spatula
- Measuring cups
- Measuring spoons
- Chef’s knife
- Cutting board
- Baking pan (cast iron skillet or square baking dish)
- Oven
- Saucepan (for melting butter)
- Pastry brush (optional, for buttering the top)
- Serving platter or plate
Ingredients
- Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter (melted and cooled)
- 1 cup fresh corn kernels (from about 2 ears of corn)
- Honey Butter:
- 1/2 cup unsalted butter (softened)
- 1/4 cup honey
- 1/4 teaspoon salt
Fresh corn kernels from about 2 ears of corn are essential for achieving the moist texture in the cornbread, while buttermilk contributes to its tender crumb and slight tang. Melted, cooled unsalted butter in the batter adds richness, and the honey butter topping requires softened unsalted butter combined with honey and a pinch of salt to balance sweetness. Precise measurements of baking powder and baking soda ensure proper rise and fluffiness. You should use a cast iron skillet or a square baking dish for best baking results, as these provide even heat distribution. This Cornbread with Honey Butter from Yardbird copycat menu delivers a perfect balance of fluffy texture and rich, creamy sweetness.
Instructions
- Preheat oven to 400°F (200°C).
- Grease baking pan or cast iron skillet with butter.
- In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together buttermilk, eggs, and melted butter until smooth.
- Add wet ingredients to dry ingredients; mix gently with a spatula until just combined.
- Fold in fresh corn kernels.
- Pour batter into prepared pan and spread evenly.
- Bake 20–25 minutes or until golden and a toothpick comes out clean.
- While cornbread bakes, make honey butter: In a bowl, beat softened butter, honey, and salt together until smooth.
- Remove cornbread from oven and cool slightly.
- Brush top with additional melted butter if desired.
- Serve cornbread warm with a generous spread of honey butter.
Substitution
Cornbread with Honey Butter from Yardbird delivers a moist, golden crumb infused with fresh corn kernels and tangy buttermilk, complemented by a luscious spread of sweet honey butter. If you lack fresh corn, canned or frozen corn kernels can be used as a convenient alternative without significantly altering the texture or flavor. When buttermilk is unavailable, substitute with a mixture of milk and lemon juice or vinegar to achieve the desired acidity in the batter. Using a cast iron skillet enhances the crust's crispiness, but a square baking dish works well if you don't have one. Your honey butter should be softened enough to spread easily but not melted, allowing it to melt gradually over the warm cornbread for optimal taste.
Tips
Measure ingredients accurately to maintain the right texture; too much flour can make your cornbread dense. Fresh corn kernels add moisture and sweetness, so avoid canned corn substitutes when possible for the best flavor. Be careful not to overmix the batter; folding gently keeps the cornbread light and fluffy. When serving, warm the cornbread slightly to help the honey butter melt perfectly, enhancing the rich, sweet taste for you.
Nutritions
Cornbread with Honey Butter offers a balanced mix of carbohydrates from cornmeal and flour, providing you with a steady source of energy. The fresh corn kernels add dietary fiber and essential vitamins like vitamin C and folate, which support immune function and cell growth. Buttermilk and butter contribute calcium and healthy fats, aiding bone health and satiety. The honey butter adds natural sweetness along with antioxidants and trace minerals, enhancing both flavor and nutritional profile.
Storage
Store leftover cornbread in an airtight container or tightly wrapped with plastic wrap to maintain its moisture and prevent it from drying out. You can refrigerate your cornbread with honey butter for up to 3 days, making sure to keep the butter separate if possible for the best texture. For longer storage, freeze the wrapped cornbread for up to 1 month, thawing at room temperature before reheating gently in the oven.
Variation or Alternatives
You can try substituting whole milk for buttermilk to create a milder flavor in your cornbread while maintaining moisture. Adding a teaspoon of smoked paprika or jalapeno slices to the batter will introduce a subtle smoky or spicy kick that complements the sweet honey butter. For a gluten-free option, replace all-purpose flour with a blend of almond flour and cornmeal, adjusting the baking time as needed. To enhance presentation, brush the top with honey-infused melted butter before baking for a glossy, sweet crust.
Allergies
This cornbread with honey butter contains common allergens such as eggs, dairy (buttermilk and butter), and wheat (all-purpose flour). If you have allergies to any of these ingredients, it is important to avoid consuming this dish to prevent allergic reactions. Always check ingredient labels and communicate your allergies when dining out to protect your health.
Why this recipe?
Cornbread with Honey Butter at Yardbird restaurant combines a perfectly moist and slightly sweet cornbread with rich, creamy honey butter that enhances its flavor profile. This signature dish features a delicate balance of textures, with the tender crumb of the cornbread complementing the smooth butter infused with natural honey. You will appreciate the unique Southern-inspired taste and comforting qualities that make it a favorite among diners. Attempting to make this copycat recipe allows you to recreate a beloved culinary experience right in your kitchen, ensuring authentic flavor and satisfaction.